MOTHER TONGUE: Need to communicate with your staff? All of them know the common French terms. Publishers Weekly, in an early review of my new book, The Elements of Cooking, criticized it for being Francocentric (it should have been called The Elements of French Cooking, the unsigned reviewer wrote, and dismissed its lack of a broader world view). I read this review upon returning from Chicago where I’d attended a weekend celebrating the 20th Anniversary of Charlie Trotter’s eponymous ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.